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Natasha's Kitchen. Abright and savory marinade makes these kebabs an effortlessly elegant summer supper. Serve over rice, couscous or a salad. Get the recipe: Grilled Garlic Dijon Salmon Skewers
Blackened Salmon with Pineapple-Avocado Salsa by Brittany Williams Cooking salmon in a cast-iron pan isn’t only a quick cooking method, but helps the fish to brown beautifully on each side.
Chicken Tandoori Skewers with Paratha Bread and Mango Salsa VIC: Court & Duncan: Seared Salmon with Asian Salad and Wasabi Mayo VIC: Karen & Ros: Dukkah Covered Lamb with Grilled Vegetables and Tzatziki QLD: Brett & Marie: Spiced Chicken and Burrito Burger: VIC: Caitie & Demi: Soutzoukakia with Potato Salad and Herb Yoghurt NSW: Kelsey & Amanda
Andalouse sauce – a mildly spiced sauce made from mayonnaise, tomatoes and peppers; Brasil sauce – mayonnaise with pureed pineapple, tomato and spices [18] Zigeuner sauce – cuisine 'gypsy style' – A "gypsy" sauce of tomatoes, paprika and chopped bell peppers, borrowed from Germany
HEAT grill to medium heat. BRUSH both sides of fish with oil; sprinkle with salt and pepper. Grill, skin-sides down, 10 min. or until fish flakes easily with fork.
Hot Smoked Swordfish with White Clam-Garlic-Parsley Sauce; Grilled Sea Scallop Skewers with Creamy Hot Pepper and Garlic Vinaigrette with Toasted Breadcrumbs; Grilled Oysters with Fra Diavolo Sauce; Grilled Lobster Sandwich with Charred Corn and Avocado Salsa
Crumble smoked salmon into a medium mixing bowl. Stir in lemon peel, lemon juice, capers and olive oil. Season to taste with salt and pepper. Quarter and slice cucumber into bite size pieces. Roughly chop fresh dill. Refrigerate all toppings. Start charcoal fire or preheat gas grill to medium-high heat.
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